Topic started by Mano (@ www2.itd.uts.edu.au) on Wed Dec 20 01:43:11 .
All times in EST +10:30 for IST.

Can someone please give me the recipe for ven pongal, thanks

Responses:

• From: Sundar (@ ip9.79.blca.blazenet.net) on: Wed Dec 20 12:51:21 EST 2000
  
  maargazhi thingaL, madiniraya pongal
  vaayariyaa thinnaal vayirariyaa kazhiyal..
  
  If you still want it after that =)
  
  2c long grain rice
  1c moong dal (payattam paruppu)
  4.5c water
  
  Pressure cook these together till soft. You can salt it at this stage.
  
  1 heaped tbsp black pepper, freshly cracked
  2 tbsps broken cashew pieces
  2 tbsp butter/ghee
  
  Heat the butter/ghee, fry the cashew pieces till browned golden, just simmer the black pepper briefly, and mix well with the cooked rice/paruppu.
  
  Variations:
  the more ghee you add the better it tastes!
  You can also cook the rice with a 1/2 milk 1/2 water mix, cook the paruppu separately in water, and combine.
  
  pongale prasaadam, kalthooNe kaaveri. Make sure you have stone pillars near you =) Enjoy.
  
  
• From: yum (@ dsl-64-34-176-129.telocity.com) on: Wed Dec 20 14:09:45 EST 2000
  
  forgot Cumin seeds?
  add one green chilly sliced lengthwise when seasoning. tastes yummy!
  
  
• From: Sundar (@ ip9.79.blca.blazenet.net) on: Wed Dec 20 15:43:38 EST 2000
  
  Hah - no cumin seeds/green chile in the 100% authentic guaranteed perumaal koyil pongal =)
  
  However, they do enhance the taste if authenticity is not one of your goals in life.
  
  Cheers!
  
  
• From: rags (@ proxy1.tibco.com) on: Wed Dec 20 19:28:59 EST 2000
  
  Karuvepillai pottalum nanna irukum.
  Satham konjam kuzhaisala vega vechunda nanna irukum
  
  
• From: JayBee (@ 203.106.176.29) on: Wed Dec 20 23:28:32 EST 2000
  
  From: Sundar (@ ip9.79.blca.blazenet.net) on: Wed Dec 20 12:51:21 EST 2000
  maargazhi thingaL, madiniraya pongal
  vaayariyaa thinnaal vayirariyaa kazhiyal.. <<<<<<<<<
  
  :-):-):-)
  
  Atrocious:-)
  
  
• From: pongi (@ nar-tn1a-196.rasserver.net) on: Thu Dec 21 10:31:44 EST 2000
  
  ok.....what about 'sakkara pongal'???
  
  
• From: ravi sundaram (@ 192.149.1.187) on: Thu Dec 21 11:02:28 EST 2000
  
  JB,
  Yes it is atrocious, sundar did not give the
  full verse ;-)
  
  maargazhith thinggaL
  madi niRaiyap pongal
  vaayaalE thinnu
  vayaththaalE kazhinju
  kuttaiyaith thEdich chendru
  muttai thadukki
  vizunthEnO embaavaay!
  
  chee chee mahaa paavam! ;-)
  
  
• From: Sundar (@ ip9.79.blca.blazenet.net) on: Thu Dec 21 13:21:46 EST 2000
  
  sakkara pongal, sangu pongal =)
  
  Start with about 2c water into which you dissolve 300g (~ 1.5-2c) vellam (jaggery) while it is simmering.
  
  Separately, cool 1c rice and 1/4 payattam paruppu (moong daal) in either 2.5c water or en equal amount of 50-50 milk water mix (see ven pongal recipe above).
  
  Once the two are cooked, mix while hot. Season with cashews and cardamom fried in ghee. Again, the more ghee, the better ;)
  
  My grandmother from karoor always made this with chana dal (kadalai paruppu). She also used to add both fresh and dried grated coconuts to the mix, and kick it up a notch with pachai karpooram and ground cloves. I like her version too!
  
  I'm sure others will have some nice variations to add.
  
  Enjoy,
  
  
  
• From: Sundar (@ ip9.79.blca.blazenet.net) on: Thu Dec 21 13:22:27 EST 2000
  
  Ummm forgot the added raisins, this time =)
  
  
• From: JayBee (@ sp-69-183.tm.net.my) on: Thu Dec 21 18:21:50 EST 2000
  
  >>>>>From: ravi sundaram (@ 192.149.1.187) on: Thu Dec 21 11:02:2
  maargazhith thinggaL
  madi niRaiyap pongal
  vaayaalE thinnu
  vayaththaalE kazhinju
  kuttaiyaith thEdich chendru
  muttai thadukki
  vizunthEnO embaavaay!
  
  chee chee mahaa paavam! ;-)<<<<<<
  
  You will be 'kazhu'fied, if some of the people - were to see this:-)
  
  (Kalzhufied = kalzhuvil ERRudhal)
  
  
• From: Priya (@ ) on: Thu Apr 1 03:24:30
  
  Some one tell me a receipe of Karuvepillai Rice
  
  
• From: GITA SUBRAMANIAN (@ ) on: Thu May 20 10:51:29
  
  Pongal recipes - Venn Pongal
  Ingredients
  
  2 cups of raw rice
  1 cup of split yellow moong dhal
  A pinch of asafoedita
  Curry leaves
  1 tbsp of whole peppercorns
  5 green chillies
  2 tsp of chopped ginger
  1 tsp of jeera [cumin seeds]
  Salt to taste
  6 to 7 tbsp of ghee or clarified butter.
  
  Method:
  
  Roast rice and dal slightly till hot to touch, wash and keep.
  In a pressure pan, heat 2 tbsp of ghee, throw in the peppercorns and a few curry leaves and the asafoedita.
  Mix in the rice and dal in the pan with 8 cups of water, after 3 whistles remove from fire.
  Crush ginger, chilles and jeera.
  Heat the remaining ghee and when hot put the crushed items and stir for a while.
  Open the pan mash the rice mixture with crushed items and salt to taste,
  
  Eat this with chutney or gothsu
  
  RECIPE FOR GOTSU(KOJJU)
  Pongal recipes - Kathirikkai gothsu
  Ingredients
  
  Brinjal (Egg plant) - small/med. 4 nos (Finely chopped)
  Toor Dal - 1/2 cup
  Moong Dal (split) / Pasi-pachai paruppu - 1/4 cup
  Onions - 2 med. (Finely chopped)
  Tomatoes - 1 med (Finely chopped)
  Tamarind Water - 1 /1-1/2 cups
  Salt to taste
  
  Powder:
  
  Red whole chillies - 5 nos.
  Coriander seeds - 2 tbsp
  Chana dal - 1 tbsp
  Urad dal - 1 tbsp
  Cumin seeds - 2 tsps
  
  Fry in a medium heat and grind coarsely. (Like sooji / rava)
  
  Method:
  
  In a pressure pan mix everything except tamarind & salt with 3 cups of water and pressure cook. Let it cool down in the pan.
  Then keep the pan uncovered and add salt & mash until everything mixes well & stir. Add some water if it is too thick.
  Bring the pan to heat and add the ground powder & tamarind water. Stir continuously.
  Bring it to boil and simmer.
  In a separate pan heat 3 tsps of oil, add mustard seeds, cumin seeds, urad dal (each of these 1 tsp), 2 red chillies crushed with fingers, curry leaves. Pour this seasoning onto the mixture in the pan.
  
  
  
  
  
  
• From: Andal Balu (@ adsl-3-171-79.aep.bellsouth.net) on: Fri May 21 00:48:33 EDT 2004
  
  Mallika Badrinath's Rice delights book has recipes for many pongal varieties. you can order the book at http://www.innoconcepts.com/mallika.htm
  
  

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